Morell Apiaries,LLC

Raw honey...

Honey - The healthy sweetener

Here are a couple of recipes that include honey as an ingredient. However, honey can be substituted for sugar in almost any recipe. Other than the health benefits, a benefit of cooking with honey is that foods made with it retain their moisture and freshness longer. When substituting honey for sugar in your recipes, follow these general guidelines: Substitute 3/4 cup of honey for one cup of sugar, up to one cup. Reduce the total amount of other liquids in the recipe by 1/4 cup per cup of honey. Lower baking temperature by 25 degrees to prevent over browning.

Honey Recipes

Honey Granola

4 cups old fashioned rolled oats

2 cups coarsely chopped nuts

1 cup raisins

3/4 cup honey

1/2 cup butter

2 teaspoons ground cinnamon

1 teaspoon vanilla

dash of salt

Combine oats, nuts and raisins in a large bowl; mix well and set aside. Combine honey, butter, cinnamon, vanilla, and salt in a saucepan; bring to a boil and let boil for one minute. Pour honey mixture over oat mixture; toss until well blended. Spread on a lightly greased cookie sheet. Bake at 350 degrees for 20 minutes or until lightly browned; stir every 5 minutes while baking. After granola cools, crumble it and store at room temperature in an air tight container. Will keep for up to two weeks.

Honey never goes bad. However, natural raw honey will eventually crystalize. The amount of time that honey takes to crystalize depends on the amount of particulate matter in the honey. Not to worry. Particulate matter is the good stuff left behind by the bees, like fine bits of wax and pollen. If you have some honey that is crystalized you may eat it as is, or you may reliquify it. Please do not be tempted to accomplish this by using a microwave. You may inadvertently destroy the enzymes. Simply boil a pot of water and remove from the heat. Place your jar of honey in the hot water and it will slowly uncrystalize.